The Rock Made Tropical "Crispy Edge" Pancakes That Look Absolutely Incredible
If you like coconut, you'll *flip* over these flapjacks.
"Can you smell what The Rock is cooking?" That was the Dwayne Johnson (AKA The Rock)'s tagline when he was performing in the WWE, and after seeing what he whipped up for his family for Mother's Day, we almost can:
It's not the first time Johnson has shared a peek at the fluffy yet perfectly crispy-edged pancakes on his feed. In fact due to earlier "tastes" that garnered so much fan interest on social media, he teamed up with his personal chef, Janette "Puttie" Clark to film a little demo video for her Instagram feed.
"We are making DJ's Infamous Coconut Banana Pancakes," Johnson says in the video clip. "I wanted to show you real quickly the maker of these pancakes—and the pancakes," he says as he stands behind a griddle topped with two flapjacks.
Related: How to Make Sheet-Pan Pancakes
"I believe it's love," that really makes all the difference, chef Clark says, "Love going into anything makes it everything."
Sourcing great ingredients is vital, too. "The better the ingredients, the better the outcome," she adds. In other words, invest a dollar or two more for a high-quality bottle of coconut water (like Harmless Harvest Coconut Water; $4.69 for 16 ounces at Target) and vanilla extract (we adore Ina Garten's fave, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract; $19.95 for 4 ounces on Amazon).
"We literally have been playing with these pancakes for 2 months," chef Clark giggles. "Two months until we perfected them," Johnson adds.
The winning recipe features not one but four coconut products, plus banana pieces to really crank up the island vibes. The crispy edges are courtesy of a little coconut oil and melted butter in the batter.
"It is a joy to create dishes that nourish the body, all the while delighting the palate and satisfying the soul. Yes, good food does that.💛 It's the little things in life," chef Clark writes in the Instagram caption for her pancake video.
It's the little things in life—like sharing some tropical-inspired pancakes with loved ones on a holiday weekend...preferably topped with a spoonful of drippy peanut butter (Johnson uses 365 by Whole Foods Market Creamy Peanut Butter; $2.49 for 16 ounces on Amazon), 100% maple syrup and a pinch of brown sugar to sweeten the deal.
Read on for The Rock's rockin' brunch recipe, then keep flipping for these 27 healthyish pancake recipes for mornings at home.
DJ's Infamous Coconut Banana Pancakes
Yield: 6 large pancakes
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 3 tablespoons cane sugar
- ½ teaspoon sea salt
- 10 tablespoons unsweetened shredded coconut
- 2 medium bananas, diced small
- 2 eggs
- 1 cup coconut water
- 1 cup coconut milk
- ¾ cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 2 tablespoons unsalted butter, melted (plus more for cooking)
- Extra virgin olive oil spray
- Sift flour and baking soda into a large bowl. Add sugar, salt and shredded coconut. Mix lightly with a wooden spoon.
- In a separate bowl, lightly whisk eggs, coconut water, coconut milk, whole milk, vanilla extract, coconut oil and butter.
- Make a well in the center of flour mixture and pour in milk mixture. Mix lightly to combine, leaving the batter slightly clumpy.
- Add bananas to batter, briefly stir to distribute evenly.
- Heat lightly oiled griddle to 275 degrees or frying pan on medium, using a combination of spray and butter.
- Ladle or pour batter on the griddle, using 1 cup sized ladle or measuring cup for large cakes, ¼ cup for small.
- Cook until the top of pancakes have bubbles and a few bursts, 2 to 3 minutes. Flip carefully with a thin spatula.
- Cook until brown and crisp, about 2 to 3 minutes, adding more spray and butter if needed.
- Transfer to plate or platter and serve.